These Almond Flour Pumpkin Muffins are deliciously moist and packed with pumpkin spice flavor and topped with a crunchy pecan streusel. These muffins are dairy and gluten free, so you can share them with all your friends and family.
I love fall, and when I’m not in the mood to bake almond flour pumpkin bread, keto pumpkin cake, or keto pumpkin brownies, I like to whip up a quick batch of almond flour pumpkin muffins, which are the simplest and most flavorful muffins you’ll make this fall.
We guarantee that everyone will love this recipe and ask for at least one, whether they’re on a keto diet or not. This recipe is naturally low carb and keto friendly, but can also be adapted for paleo diets by substituting coconut sugar for the sugar-free sweetener.
Materials and Alternatives
Here are the ingredients you’ll need for the pumpkin muffin batter:
Almond flour – I use super fine almond flour, not coarse almond meal. Either option will work, but the almond meal adds a grainy texture to baked goods and a darker color. Pumpkin puree – I recommend using canned pumpkin puree made from 100% organic pumpkins with no added sugar or additives. Unsweetened crystal sweetener – you can use erythritol or allulose. Baking soda and baking powder – to create a fluffy texture. Cinnamon, ground cloves, ground nutmeg, ground ginger – or pumpkin pie spice. Large eggs – I use local free-range eggs. Vanilla extract – to flavor.
The streusel topping is optional but definitely recommended. These muffins are super moist and tender, and the crunchy topping on top adds the perfect balance of texture and flavor. If you love a delicious crunchy pecan streusel topping on your muffins, this is a low carb pecan streusel recipe.
Softened butter or softened coconut oil – do not melt. Almond flour – you can also use almond flour for your streusel. Pecans – chopped cinnamon and nutmeg – or pumpkin spice. Sugar-free crystal sweetener – such as erythritol or allulose. Coconut oil – melt.
How to make pumpkin muffins using almond flour
This keto muffin recipe is super easy to make with just a few ingredients you probably have in your pantry.
First, in a medium bowl, whisk the eggs, melted coconut oil, pumpkin puree, and vanilla extract until smooth. The mixture should resemble orange custard. Set aside. In a separate mixing bowl, combine all the dry ingredients: almond flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Using a silicone spatula, mix all the ingredients until you have a moist, slightly runny muffin batter. Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases and oil each case using oil spray. Using a popsicle scoop, evenly distribute the batter into each muffin case. Put about 1/4 cup of batter per muffin. Set aside. To make the pumpkin muffin topping, combine all the streusel ingredients in a medium bowl: softened coconut oil, almond flour, chopped pecans, cinnamon, nutmeg, and erythritol. Begin stirring with a spatula or silicone spoon until everything is combined. Finally, use your fingertips to rub the softened coconut oil into the dry ingredients and form into crumbly pieces. Sprinkle the streusel on top of each muffin and gently press the tops of the muffins together to stick them together. Bake the muffins at 350°F (180°C) for 20-30 minutes until a toothpick inserted in the center comes out clean. The topping will be golden brown and crisp. If they are burning too quickly, cover the muffin pan with aluminum foil to prevent the tops of the muffins from burning. Allow the muffins to cool on the muffin pan for 10 minutes, then transfer to a cooling rack to cool for approximately 3 hours.
Sugar-free royal icing
My favorite topping is a simple royal icing drizzled over cooled pumpkin muffins. This sugar-free royal icing recipe is made with the following ingredients:
Powdered Erythritol Almond milk Mix both ingredients in a small mixing bowl. Add more powdered sugar if you want a thicker icing, or add more almond milk if you want a thinner icing. Drizzle over cooled almond pumpkin muffins for extra sweetness.
Storage Method
These pumpkin muffins can be stored in a cake box in the refrigerator for 3 to 4 days. If you make more than you can eat within that time, you can freeze the muffins. Freeze the almond flour muffins in an airtight bag or container for up to 3 months. Thaw the muffins at room temperature the day before serving.
Allergy Swap
Below are some allergy substitution ideas for making low carb pumpkin muffins even if you can’t eat some of the ingredients in this recipe.
No coconut – replace coconut oil with butter or ghee. Almond flour – a nut-free, low-carb flour that works very well for keto baking in a 1:1 ratio. Sunflower seed flour and sesame flour. No eggs – this recipe will not work without eggs or an egg substitute such as flax eggs. I do not recommend making a vegan version of these muffins as the crumb will not set and will end up very mushy. No sweeteners – you can leave out the sweetener or add a few drops of stevia just to avoid sugar alcohols in the recipe.
FAQ
Below you’ll find answers to some frequently asked questions.
Yes, if you don’t mind carbs and sugar, either option works well in this recipe – they’re both healthy sweeteners.
Yes, you can steam the pumpkin, cool it, and then mash or puree it to use in this recipe.
Healthy Pumpkin Recipes
If you like healthy pumpkin recipes, you’ll love these recipes:
Cooking ModePrevent the screen from going dark
Preheat oven to 350°F (180°C). Line a muffin tin with 12 holes with paper cups. Grease the cups with a little oil spray. Set aside.
In a large bowl, mix together the dry ingredients – almond flour, baking soda, baking powder, your choice of crystal sweetener, salt, ground cinnamon, nutmeg, cloves, and ginger – until evenly combined. Set aside.
In a separate bowl, whisk together the eggs, pumpkin puree, vanilla extract, and melted coconut oil. Be careful not to let the oil get too hot, or it will “cook” the eggs.
Mix the liquid and dry ingredients together to form a thick, uniform dough.
Transfer batter into prepared muffin tins, about 1/4 cup batter per muffin.
In a separate bowl, combine all the streusel ingredients and use your fingertips to rub the softened butter or coconut oil over the almond flour, nuts, sweetener and spices.
Sprinkle the streusel topping evenly on top of each muffin, pressing gently to adhere to the top of the muffin.
Bake on the center rack of the oven at 350°F (180°C) for 30 to 35 minutes, until a toothpick inserted into the center of each pumpkin muffin comes out clean. If the tops of the muffins are browning too quickly, place an extra sheet of aluminum foil on top of the muffin pan.
Cool on a wire rack for about 3 hours or until at room temperature.
Garnish cooled muffins with 1/4 cup sugar-free powdered sweetener (I used powdered erythritol) and a few teaspoons of almond milk.
Storage: Muffins can be stored in an airtight container in the refrigerator for up to 4 days or in an airtight bag or box in the freezer for up to 1 month. Thaw in the refrigerator the day before serving.
Presentation: 1 muffincalorie: 193 kilocalories (10%)carbohydrates: 6.2 G (2%)fiber: 2.9 G (12%)Net Carbs: 3.3 Gprotein: 6.8 G (14%)fat: 17 G (26%)Saturated fats: 5.1 G (32%)Polyunsaturated fats: 0.7 GMonounsaturated fats: 2 GTrans fats: 0.1 Gcholesterol: 65.8 Milligrams (twenty two%)sodium: 152.9 Milligrams (7%)potassium: 76.5 Milligrams (2%)sugar: 1.4 G (2%)Vitamin A: 2517.8 IU (50%)Vitamin B12: 0.2 µg (3%)Vitamin C: 0.7 Milligrams (1%)Vitamin D: 0.3 µg (2%)calcium: 63 Milligrams (6%)iron: 1.3 Milligrams (7%)magnesium: 12.9 Milligrams (3%)zinc: 0.3 Milligrams (2%)
About the Author
Karine Claudepierre
Hi, I’m Carine, a food blogger, author, recipe developer, cookbook publisher, and founder of Sweet As Honey.
I received my Nutrition and Wellness certification from Well College Global (formerly Cadence Health) in 2014. I am passionate about sharing tasty, healthy, easy and delicious recipes with you all. My expertise in this area comes from my background in Chemistry and years of experience following a keto low carb diet. I am also well versed in vegetarian and vegan cooking as my husband is vegan.
I am now eating a more balanced diet that alternates between keto and Mediterranean diets.
Cooking and baking are my true passions, and in fact, I only share a small percentage of my recipes on Sweet As Honey, most of which are eaten by my husband and two kids before I have a chance to photograph them.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping them as accurate as possible.
Browse all my recipes in the recipe index.
We hope you find your favorite recipes at Sweet As Honey too!
